Complex, slightly vinous and full bodied with aromas of wild berries.
Mouth coating well balanced of all its main elements (alcohol, acid and dry extract), full bodied and smooth texture.
Selection of the grapes. Destemming. Fermentation with grape skins until complete sugar fractioning. Malolactic fermentation. Racking/Soutirage. Clarifying with egg albumin. Filtration. tartaric and coloring stabilization. Filtration. Bottling.
Alcoholic Content: 10,5% vol.
Can be kept bottled for about 1 year. It contains sulphites.
The perfect choise for red meat, and great with heavy traditional Portuguese cuisine (“Cozido à Portuguesa”, Lamprey, “Rojões”, grilled sardines). It should be served at about 14 C.